Chef and content material creator Adam Witt has been making meals movies since 2018, however in 2021 the behavior was a full-time job for him.
A former personal chef for a household in Chicago, Witt considers himself “very fortunate” to dwell the life he does, even when it means taking cellphone video of meals when he is on trip.
“It is life. It is work. It is sort of all of the above,” Witt informed Fox Information Digital in a Zoom interview. (See the video on the prime of this text.)
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One among his more moderen movies exhibits him making a variation of a meals he grew up consuming due to his Hawaiian-raised stepmother.Â
Musubi is canned lunch meat and rice wrapped in seaweed — however Witt’s model substitutes teriyaki-flavored beef quick ribs for Spam.
Chef and content material creator Adam Witt at dwelling in Chicago. He informed Fox Information Digital, “[Why not] make a very nice teriyaki sauce, use very high-quality quick rib and make form of a distinct model of a Hawaiian basic?” (Fox Information Digital)
“I figured we now have a few of the greatest beef right here in the USA, [so why not] make a very nice teriyaki sauce, use very high-quality quick rib and make form of a distinct model of a Hawaiian basic?” Witt stated.
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Though the recipe requires beef quick rib, any tender lower will do, comparable to a New York strip or a ribeye — “one thing which you could grill over excessive warmth quick and it is already tender,” Witt informed Fox Information Digital.
“Or, when you did need to use one thing that is extra just like a brief rib, you’d simply want to verify to prepare dinner it low and sluggish, as we are saying, till it softens up,” he stated. “After which from there you possibly can glaze it along with your sauce and put it on prime of your musubi.”
Chef Witt makes use of beef quick rib with a teriyaki sauce as an alternative to canned lunch meat in his musubi recipe, however he says any tender lower will work as nicely. (Adam Witt)
Witt’s all the time glad when somebody takes a liking to one among his creations, however he admitted his biggest pleasure comes from “making cool movies.”
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“Whether or not you prepare dinner the meals or not, it is as much as you,” he stated.Â
“It is superior after I see it, although.”
Here is his recipe.
Teriyaki Brief Rib Musubi by Adam Witt
Elements
4 kilos American beef quick ribs, deboned and trimmed
1 tablespoon soy sauce
1 tablespoon mirin
¼ onion
2 garlic cloves, smashed
½-inch knob of ginger, peeled
1 12-ounce can luncheon meat
½ cup teriyaki sauce
8 cups cooked and cooled white rice
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Furikake, as wanted
Toasted sesame oil, to style
5-6 nori sheets
Kosher salt
black pepper
Instructions
1. Season the quick ribs with salt and pepper, then add them to a sous vide bag together with the soy sauce and mirin. Sous vide the quick ribs at 167 levels Fahrenheit for twenty-four hours.
2. Fastidiously take away the quick ribs from the recent water and take away them from the bag, separating any leftover aromatics, which might be discarded. Permit the meat to chill down within the fridge for 1 hour.
Adam Witt, proper, is seen having fun with his teriyaki quick rib musubi. (Adam Witt)
3. Take away the luncheon meat from the can. Set it apart for one thing else. Rinse out the can. This will likely be our “molding can.”
4. Take away the cooled quick ribs, then trim them to suit the molding can. Brush on some teriyaki sauce, then use both the oven broiler or a handheld torch to caramelize the sauce onto the meat. Put aside.
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5. Line the within of the molding can with a bit of plastic wrap. Add within the rice, adopted by a dusting of furikake and drizzle of toasted sesame oil. Add a bit of the trimmed quick rib on prime. Add the identical quantity of furikake and sesame oil to the highest of the quick rib piece, then cowl with extra rice. Frivolously press the plastic wrap all the way down to form the combination into an oblong brick form. Pull the plastic wrap to take away the rice brick and set it apart. Repeat with the remaining items of quick rib and rice.
6. Lay down a bit of nori and place the rice brick within the middle. Roll the entire thing to kind a musubi and seal it with a contact of water.
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7. Take pleasure in instantly — or wrap in plastic and reserve it for later!
This recipe is owned by Adam Witt, courtesy of Beef. It is What’s for Dinner. It was shared with Fox Information Digital.
